Staples - about Milk

To "Sour Milk" add 1 tablespoon white vinegar or lemon juice to 1 cup milk and let it stand at room temperature for 10-15 minutes, or use buttermilk, a good substitute for sour milk in any bread or cake recipe

Homogenized Milk is whole milk that has been mechanically treated so that the globules of cream will not separate from the rest of the milk

Skim Milkis milk from which the cream has been removed

Low-Fat Milk is skim milk which still retains a little of the cream. It tastes more like whole milk and looks less anemic than skim milk, although it's not rich.

Buttermilk is the product that remains after sweet or sour milk has been churned and the fat removed.

Cultured Buttermilk is the soured product after pasteurized skimmed milk is treated with a suitable lactic acid bacteria culture

Evaporated Milk is the whole cow's milk from which 60 percent of the water has been removed. It is homogenized and sealed in cans

Sweetened Condensed Milk is made by evaporating half the water from whole milk and adding enough cane or corn sugar to preserve it. It is then heated, cooled, and canned.

Dry Whole Milk Solidsare what remain after all the water has been removed form whole milk. They can be reconstituted with water or another liquid.